Ever wanted to make your own whole food crackers? These are easy to make and so much cheaper than store bought crackers. These are dairy free, egg free & gluten free. The flax crackers might be okay if you’re doing whole30 since they’re whole food based.
All variables to consider when making crackers. These factors will change crispiness and cook time.
- thick or thin
- low temp or high temp
- dryer or wetter dough
- cooked grains or beans vs ground flours
- cook time
- *rolling thin between 2 pieces of parchment is easier than trying to spread thin using a knife or spatula
Vegan Chickpea Crackers – Everything But The Bagel Flavor
Chickpea chips? Or garbanzo crackers? Whatever these are they are the closest to store bought out of the 4. These are so easy to make. You could likely use any bean flour for this recipe.
2 cup chickpea (garbanzo) flour (250g), dash of paprika for color, 1/4 cup oil (60g), 6 TB water, spices for flavor (I used trader joes Everything But The Bagel flavor)
- Mix chickpea flour with paprika and any spices & salt you’d like
- Mix in oil and water
- Knead thick dough til everything is mixed together
- Roll dough thin between two pieces of parchment paper then cut into desired shapes
- Bake at 350 for 10-13 minutes or until dry & crispy. ENJOY
Inspired by Blended Adobe Show
Vegan Veggie Flax Crackers – 4 Ingredients
Maybe 10 years ago I made dozens of these crackers. I wouldn’t be shocked if I’ve made over 50 batches of flax crackers but I always used a dehydrator. Because I don’t have dehydrator I just used the oven this time.
The first batch I burned completely. I ate them because I love them so much and it’s been so long since I’ve last made them. I just couldn’t stop after one bite. I was hoping I could just bake them at 350 but it didn’t work. My oven does run hot so feel free to play around with this. My second batch came out perfectly at 250 degrees but it took 4 freaking hours! I find these the most flavorful crackers on the face of the planet. I couldn’t love a cracker more. I might have to make another batch asap!
2 cups corn (250g, I used thawed frozen corn), 1 cup bell pepper (130g, 1 to 1.5 bell peppers), 40g flax meal, salt
- Grind corn and bell pepper in a food processor thoroughly
- Add flax meal and salt to food processor and blend
- Spread cracker dough on parchment paper. I spread mine super thin.
- With a knife score lines into whatever shape you’d prefer
- Bake (or dehydrate) 250 degrees for about 4 hours or until crackers are dry & crispy. Flip crackers about half way through. Cook til crispy! ENJOY
Vegan Brown Rice Crackers – Copycat Mary’s Crackers
After burning my first batch of flax crackers I was a bit nervous to spread these crackers too thin in fear of them burning. But these cooked up perfectly and the crackers that were on the thinner side were much better! This makes a ton of cracker batter. Next time I’ll spread these much thinner. I love a nice crispy cracker. So much cheaper than buying a tiny little box of these crackers but the store bought are clearly flawless (no learning curve) and don’t require cleaning out a sticky overflowing food processor. I’m so impressed with how easily these came together!
1 cup dry brown rice (200g), 1 cup dry quinoa (200g), approx 3 TB water, 3 TB soy sauce, 1/3rd cup flax seed (54g), 1/4 cup chia (45g), 1/4 cup black sesame seed (30g), 2 ts salt + oil for greasing parchment
- Cooking rice and quinoa in different pots
- Grind cooked brown rice in food processor. Add water 1 TB at a time. This will be super sticky.
- Add cooked quinoa & soy sauce to the brown rice and processor. Either add more salt now or sprinkle the salt on top before baking.
- Pour sticky rice & quinoa dough into a bowl and mix with chia, flax and chia
- Grease 2 parchment papers with oil and sandwich dough in the middle. Roll dough thin between the parchment paper. This makes 3 or more trays depending on how how large your baking sheet is and how thin the dough is rolled.
- Cut into desired shapes then bake at 350 for 20-15 minutes. Flip half way through. If your crackers are thick then they’ll take longer. Bake til dry and crispy! ENJOY
Inspired by Our Four Forks
Vegan Pizza Red Lentil Crackers
I made these before. They don’t come out crispy but maybe less water would make them crunchier. I’m not sure. I love the nutty flavor of these red lentil crackers. They’re high in protein and iron which is legit. I need more iron in my life but I don’t always want lentil soup. A good use of lentils is to grind them into a flour and turn them into crackers instead of soup. Or make a vegan lentil pizza crust!
1/2 cup dry red lentils (100g), 1/4 cup water, Italian spices, 1/3 cup tomato sauces (90g), 1/2 TB oil, 16g nutritional flakes
- Grind dry red lentils into a flour. I used my blender. Took less than 1 minute.
- Mix everything else in a bowl
- Spread on parchment paper
- Bake at 350 for 15 minutes then flip. Bake for 10 more minutes. If crackers are dry then they’re done. If not, keep baking. This batch took an additional 10 minutes in the over. ENJOY